Effects of Sulfur-Containing Amino Acids and High Hydrostatic Pressure on Structure and Gelation Properties of Sweet Potato Protein

The application of sulfur-containing peptides in drug discovery

(2018) Jiaoyan Zhao et al.   CHINESE CHEMICAL LETTERS

Sulphur-containing Amino Acids: Protective Role Against Free Radicals and Heavy Metals

(2018) Mirjana B. Colovic et al.   CURRENT MEDICINAL CHEMISTRY

Chemical Forces, Structure, and Gelation Properties of Sweet Potato Protein as Affected by pH and High Hydrostatic Pressure

(2018) Zhong-Kai Zhao et al.   Food and Bioprocess Technology

Physicochemical and functional properties of high pressure-treated isolated pea protein

(2018) Dongfang Chao et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film

(2018) Jingyi Wei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

(2018) Zhong-Kai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate

(2018) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

Identification and characterization of antioxidant peptides from sweet potato protein hydrolysates by Alcalase under high hydrostatic pressure

(2017) Miao Zhang et al.   Innovative Food Science & Emerging Technologies

Functional properties of fermented milk produced with plant proteins

(2017) Zeynep Akin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry

(2017) Duanquan Lin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content

(2016) Deysi Cando et al.   Food and Bioprocess Technology

Different additives to enhance the gelation of surimi gel with reduced sodium content

(2016) Deysi Cando et al.   FOOD CHEMISTRY

Effect of protein structure on water and fat distribution during meat gelling

(2016) Huijuan Yang et al.   FOOD CHEMISTRY

The effect of high pressure on the functional properties of pork myofibrillar proteins

(2016) Alberto Grossi et al.   FOOD CHEMISTRY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure

(2016) F. Peyrano et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin

(2016) S. De Maria et al.   Innovative Food Science & Emerging Technologies

Changes of Water Distribution and Physicochemical Properties of Abalone (Haliotis discus ) Myofibrillar Proteins during Heat-Induced Gelation

(2016) Xiu Ping Dong et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of high pressure treatment on gel characteristics and gel formation mechanism of bighead carp (Aristichthys nobilis ) surimi gels

(2016) Yan Liang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

(2015) Jerzy Stangierski et al.   Food and Bioprocess Technology

Water and Fat Mobility in Myofibrillar Protein gels Explored by Low-Field NMR

(2015) Rikke Miklos et al.   Food Biophysics

Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system

(2015) Nasir Mehmood Khan et al.   FOOD CHEMISTRY

Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure

(2015) Ziye Zhang et al.   FOOD CHEMISTRY

Effect of high pressure on reduced sodium chloride surimi gels

(2015) Deysi Cando et al.   FOOD HYDROCOLLOIDS

Soy β-conglycinin improves obesity-induced metabolic abnormalities in a rat model of nonalcoholic fatty liver disease

(2015) Satoshi Wanezaki et al.   Obesity Research & Clinical Practice

Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine

(2014) Gipsy Tabilo-Munizaga et al.   FOOD CHEMISTRY

Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels

(2013) Nicole Murekatete et al.   JOURNAL OF TEXTURE STUDIES

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

(2013) Fei Ma et al.   MEAT SCIENCE

Heat-induced gelation properties of isoelectric and ultrafiltered sweet potato protein isolate and their gel microstructure

(2012) Lawrence A. Arogundade et al.   FOOD RESEARCH INTERNATIONAL

Nutritional assessment and effects of heat processing on digestibility of Chinese sweet potato protein

(2012) Minjie Sun et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Crosslinking Food Proteins for Improved Functionality

(2010) Johanna Buchert et al.   Annual Review of Food Science and Technology

Effect of high pressure treatment on aggregation and structural properties of soy protein isolate

(2008) Chuan-He Tang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY